Thursday, June 23, 2005

MIDSUMMER RECIPES

This weekend I will celebrate summer solstice and Midsummer with friends on the west coast. I "have to" indulge in the traditional cuisine, e.g., herring and the "water of life," i.e., akvavit. Talking about spirits, I will present my version of a Margarita. [Editor's comment: Maybe I should call the drink, Martina?] Sarah Beth of Reclaim Your Brain informed me about Margarita Cadillac. My drink is based on Mesa Grill Margarita, adding a special twist with 1 part cranberry juice and 1 part Tropicana Ruby Breakfast (orange, grapefruit, ruby red grapefruit) juice.

Mesa Grill Margarita (with a twist...)
Ingredients:

  • 4 parts white tequila (2 oz.)
  • 2 parts triple sec or other orange liqueur (1 oz.)
  • 2 parts lime juice (1 oz.)
  • Coarse salt
  • Lime wedge

Variation (Rocks Margarita):

Combine tequila, triple sec and lime juice in a cocktail shaker with ice cubes and shake well. Pour into a chilled glass and garnish with the lime wedge.

Optional: Rub a lime wedge around the rim of the glass and dip the glass rim into coarse salt.

The above recipe is from Mesa Grill Guide to Tequila: The Quintessence of the Blue Agave and the Finest Brands of Tequila, with 70 Food and Drink Recipes (Essential Connoisseur) by Laurence Kretchmer. Page 149.

We will be barbequing on Friday and Saturday. Here is a salsa recipe in time for your 4th of July party. As a "chile head," I have picked a recipe from Jonas Borssén's book, Eat the Heat (pages 50-51).

Red Onion Cilantro Salsa

Ingredients:

  • 2 red onions, thinly sliced
  • 4 to 5 tablespoons freshly squeezed lime or lemon juice
  • 1 small bunch of fresh cilantro, finely chopped
  • 1 teaspoon fresh jalapeño, serrano, or red Dutch chile, finely chopped
  • 5 to 6 tablespoons extra virgin olive oil
  • salt


Mix all the ingredients together in a bowl and taste. Let stand for 10 minutes before serving.